Chef De Partie - Main Kitchen

Job Description

Responsibilities and duties for this position shall include, but not be limited to, the following areas and activities. The holder of this position may, at any time, be called to perform any other cognate duties at the request of management.

1. May be called upon to replace the Head Chef when absent.
2. Help with the breakfast/lunch/dinner MEP as per outlet requirements.
3. Check the clearing of MEP and store all leftovers in the refrigerator (FIFO system).
4. Liaise with the butcher on the amount of meat required for the day.
5. Check the fridge and thereafter inform the Chef and the requisition for the day.
6. Verify if the food from the previous ‘set up’ can still be used by tasting them if necessary.
7. Keep your working place tidy, clean, and sanitized.
8. Ensure optimization of products and preparations produced in his section.
9. May be asked to assist Chef de Cuisine/Sous Chef in the elaboration/production of recipes and costing for all dishes and preparations served in the outlet, and ensure that they are accurate and updated.
10. Ensure that wastage and spoilage is controlled in the section. Immediately report any non-conformance to Chef de Cuisine/Sous Chef.
11. After cooking each dish, keep the working area clean.
12. Cover all dishes and unused MEP with foil or film paper before entering the cold room to avoid bacteria and ensure proper labeling is done with production date.
13. Help the Chef when asked to do so.
14. Supervise and train all kitchen staff in their daily duties.
15. Ensure that hotel discipline standards are adhered to at all times by section team members.
16. Ensure that the section is covered with sufficient staffing at all necessary times.
17. Ensure that all section team members follow kitchen P&Ps and SOPs and respect hotel procedures.
18. At the end of the shift, ensure the equipment used is cleaned and in good working condition and that the kitchen is generally clean, reporting any malfunctions to the Chef’s office before departing.
19. Help other cooks in any other outlet when asked to do so.
20. Delegate responsibilities to staff and ensure tasks are completed.
21. Ensure completion of MEP before service.
22. Assist in the preparation and/or prepare food items as per order given by Executive Chef, Chef de Cuisine, or any of their representatives to fulfill guest requests.
23. Produce dishes as per recipes, photos, and set standards as per fiche technique.
24. Ensure that all food production processes respect hygiene standards in force in the resort at all times.
25. Maintain a safe work environment. Report and/or rectify safety hazards.
26. Adhere to the Occupational Safety and Health Act, local health and safety codes, and company safety and security policy.
27. Promote energy efficiency and environmentally friendly actions.
28. Maintain the highest levels of personal hygiene and grooming at all times, as per standard.
29. Participate in training as and when required by management.

Perform any other duties as may be assigned by the Management.

Additional Information:

• Service-focused personality is essential.
• Previous experience in a similar role is an asset.
• Strong interpersonal and problem-solving abilities and the ability to lead by example.